Best Bacon Deviled Eggs

Yummy Yummy - I made these for Thanksgiving this year and my only regret is I didn't make a bigger batch.  They were gone fast. 

Oops - they got mostly eaten before I remembered to take a picture of the final result. 🤦

Slice eggs lengthwise then remove yolks to separate bowl for mixing with the ingredients below.

Ingredients

• 6 large eggs, hard boiled and peeled
• 4 tbsp mayonnaise
• 1/8 yellow mustard or dijon mustard
• Salt, to taste
• Pepper, to taste
• 1 dash of garlic powder
• 6 pieces bacon, cooked, crisp, and and broken into chunk pieces like pictured above
• Paprika

Instructions

1. Boil eggs and peel
2. Slice the hard boiled eggs in half, lengthwise
3. Remove the yolks and put them in a mixing bowl
4. Mash the egg yolks with a fork
5. Add the mayonnaise, mustard salt, pepper, and garlic powder 
6. Mash egg yolks and stir until well combined
7. Put the mixture in a Ziploc bag and cut a small hole in the corner of the bag or you can use a piping bag.
8. Fill each egg hole with the mixture
9. Add small piece of bacon on top of each egg
10. Sprinkle with paprika
11. Serve

appetizer, comfort food, holiday,

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Mrs. Scales Southern Chicken Fried Chicken

I know the ingredient list seems long..but this recipe is actually pretty quick and easy.  The beauty of that crazy long list is that you can omit what you don't have on hand.  No onion powder? no biggy..  No creole seasoning?  Just use any seasoning salt..  the bare bones original recipe is simply flour, salt and pepper...so really all this other stuff is just flavor boosting goodness i added to make it a yummy Mrs. Scales-style dish for Mr. Scales.  :)

For the Chicken:

• 4 boneless, skinless chicken breasts ( or as many you want until your egg and flour mix runs out)
• 1 teaspoon of Creole or Cajun seasoning
• 1 cup flour
• 1/4 cup Progresso Italian Bread Crumbs
• 1/4 cup Panko bread crumbs
• 1/2 teaspoon of kosher salt
• 1/4 teaspoon onion powder
• 1/4 teaspoon garlic powder
• 1/2 teaspoon paprika
• 1/4 teaspoon cayenne pepper (optional if you want extra spice)
• 1 teaspoon of freshly cracked black pepper
• 2 large eggs
• One-half inch of cooking oil 
• Parsley for topping

For the Gravy:
I went the easy route and used packaged sausage gravy (the dry stuff), followed directions and added a couple pinches of salt.  This also makes the process faster considering i get home late from work.

Directions:
Mix all dry ingredients (except parsley) in a bowl.  Mix it up good and transfer to a plate.  

Beat the eggs in a separate bowl. 

Give the chicken a couple pounds with a meat tenderizer if the breasts are thick.  (I didn't, simply because i don't own a meat tenderizer)  

Heat oil in a skillet on medium.  Or you can use a deep fryer (I did).  

Coat each piece of chicken in the flour mixture, then dunk in egg, then coat in flour mixture AGAIN.  Once all pieces are coated, let sit for about 8-10 minutes.  I used this time to get my side dishes ready...this night it was rice and succotash.  Plus i had to wait for my deep fryer to finish heating up.  

Cook each piece in your skillet till golden brown - about 3 min per side.  OR cook in the deep fryer for 10 minutes at 350.

Don't forget to make your gravy per directions on package.  I did this while my chickens were in the deep fryer. 

Plate your chicken, cover with gravy and sprinkle with parsley. 

Yummy.  This was my first go at chicken friend chicken but i was very pleased with the flavor I created.   This flour mix & egg method can be used if your making chicken tenders also!

Enjoy!

~Mrs. Scales

chicken, comfort food, dinner, easy, southern,

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Mac Daddy Mac n' Cheese

I was looking for the perfect mac n' cheese recipe to take to an Easter shindig, and I came across Guy Fieri's Mac Daddy Mac n' Cheese recipe.  Boy am I glad I stumbled on this recipe.. so far everyone has liked it (that's 3 different families so far).  It's unique but not so unique that people think its weird and are afraid to try it.  

Guy Fieri's Mac Daddy Mac n' Cheese as seen on Foodnetwork.com

 Preheat oven to 350 degrees F. Place shallots and garlic in a small aluminum foil pouch and drizzle with olive oil. Roast 20 to 30 minutes or until tender.  Pan fry your bacon and reserve the bacon fat.

 Remove shallots and garlic from foil and chop.  

Saute in saucepan with bacon fat until tender (about 1 min).

 Add flour and stir for 1 minute. 

Whisk in heavy cream and thyme. Reduce by a third.

 2 cups cheddar, 1 cup pepper jack

 Stir in cheeses until melted, creamy and thickened. 

 Season to taste with salt and pepper. Remove from heat and gently stir in pasta. 

 In a small bowl, mix together diced bacon, bread crumbs, butter and parsley.

 Pour mac n cheese into a casserole dish 

(I had halved the recipe in these pics, you'll want to use a 9x13)

 Top Mac n Cheese with Panko mixture and bake uncovered at same heat until bubbling and lightly browned on top, 20 to 25 minutes.

Ingredients

2 shallots, peeled

3 cloves garlic

1 teaspoon olive oil

3 pieces bacon, diced, cooked, reserving 1 tablespoon bacon fat

2 tablespoons flour

4 cups heavy cream

1 teaspoon chopped fresh thyme

1 cup shredded pepper jack cheese

2 cups shredded cheddar cheese

Salt and freshly ground black pepper

1 pound penne pasta, cooked

1/2 cup Panko bread crumbs

2 tbsp. melted butter

2 tablespoons chopped fresh parsley

Directions

1. Preheat oven to 350 degrees F. 
2. Place shallots and garlic in a small aluminum foil pouch and drizzle with olive oil. Roast 20 to 30 minutes or until tender. Remove from foil and chop. 
3. In a large sauté pan, reheat reserved bacon fat over medium heat. Add roasted shallot and garlic and sauté for 1 minute. 
4. Add flour and stir for 1 minute. Whisk in heavy cream and thyme. Reduce by a third. 
5. Stir in cheeses until melted, creamy and thickened. Season to taste with salt and pepper. 
6. Remove from heat and gently stir in pasta. Place in a 9X13 casserole dish. 
7. In a small bowl, mix together diced bacon, bread crumbs, butter and parsley. 
8. Top Mac n Cheese with Panko mixture and bake uncovered at same heat until bubbling and lightly browned on top, 20 to 25 minutes.

Guy Fieri's Mac Daddy Mac n' Cheese: http://www.foodnetwork.com/recipes/guy-fieri/mac-daddy-mac-n-cheese-recipe.html?oc=linkback

Note from Mrs. Scales:  I've made this 3 times and have realized I prefer to chop the shallots before roasting with the garlic in the foil pouch.  Its kind of difficult and slippery to cut up after they are cooked.  :)

comfort food, dinner, side, sides,

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Baked Ziti / Rotini (secret ingredient - Bacon!)

                               Before cheese and oven                                        after

• 1 pound ground beef 
• 1/2 package Bacon & Bacon fat 
• 1/2 cup chopped onion
• 1 can Rotel, undrained
• 1 can (8 ounces) tomato sauce
• 1/2 cup Pace Picante salsa
• 1/2 teaspoon dried leaf basil, crumbled
• 1/2 teaspoon dried leaf oregano, crumbled
• 1/2 teaspoon thyme
• 2 tablespoons garlic, minced (divided)
• 1/2 teaspoons Italian seasoning
• 1/4 teaspoon pepper
• 1/2 teaspoon Montreal Steak Seasoning 
• 1/2 teaspoon Johnny's Seasoning Salt
• 1 Bay Leaf
• 8 ounces ziti or Rotini, cooked and drained
• handful of pre-shredded cheddar
• grated parmesan
• Parmesan/Ramano Mix
• 1/2 teaspoon oil
• dried parsley (garnish)

Cook bacon then set aside keeping the fat.  

Saute onion, garlic, basil, oregano, thyme, italian seasoning, and pepper in bacon fat and oil until onions are soft and aromatic. Add Rotel, Pace, tomato Sauce. Season to taste.  add 1/4 cup grated parmesan. Stir. 

Boil noodles, drain.  

Cook beef separately in garlic, Montreal Steak Seasoning and Johnny's Seasoning Salt, drain. Add beef to sauce, stir. mix in handful of shredded cheddar.  Add noodles to sauce, stir.  Pour in baking dish.  Top with grated parmesan and parmesan/ramano mix (shredded) and parsley.  Bake until cheese on top is melted.

beef, comfort food, italian, pasta,

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Stawberry Pie Bars

 

 

 

 

 

 

Make your batter..ingredients below.

 

 

Spread batter in a 13x9 baking dish

 

 

Spread your 21 oz can of straberry filling over the batter - cook for 28-32 minutes or until edges are golden

ok, so i really suck at making lines..  yours will probably look better than this :)

 

eat!.. yummy.  perfect sweet treat..great with a glass of milk.

Prep Time: 10 minutes

Cook Time: 28 minutes

Yield: 12-16 bars

Ingredients

For the Batter:
• 1/2 cup unsalted butter, softened
• 1 cup granulated sugar
• 2 large eggs
• 1 1/2 cup all-purpose flour
• 1/4 tsp kosher salt
• 1/2 tsp baking powder
• 1 tsp vanilla extract
• 1 can (21oz) Strawberry Pie Filling
For the Glaze:
• 4 oz cream cheese, softened
• 1/2 cup powdered sugar
• 1/2 tsp vanilla extract

Instructions

1. In a large mixing bowl, beat butter and sugar until creamy. Add in eggs, one at a time, beating after each addition. Add in flour, salt, baking powder and vanilla. Spread batter into a 13x9 baking dish. Top with strawberry pie filling.
2. Bake pie bars in a 350 degree oven for about 28-32 minutes, until edges begin to brown. Allow to cool before adding the glaze.
3. For the glaze, beat cream cheese with powdered sugar and vanilla until smooth and creamy. Spoon into a ziploc bag and cut off the tip. Pipe lines of glaze onto cooled bars. Serve warm or refrigerate and enjoy cold.

Also try these yummies:

Cherry Pie
Apple Crumble Pie (best ever)
Birthday Cake Batter No-Churn Ice Cream
Caramel Apple Pie Cookies
Caramel Dumplings
Southern Buttermilk Pie
Cinnamon Roll Casserole
Italian Cream Cake

 

Strawberry Pie Bars Recipe from www.shugarysweets.com

comfort food, dessert, sweet,

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Homemade Blue Cheese Macaroni

Whipped this up spur of the moment yesterday.. twas  yummy.


Ingredients:

2 cups macaroni (or any other pasta)
2/3 cup heavy cream (or milk)
1 tbsp flour
1/2 cup parmesan cheese
1/2 cup blue cheese crumbles
1/2 cup blue cheese dressing
a 3 finger (and thumb) pinch of packaged shredded chese mix of your choice
1 tsp salt
1/2 tsp pepper

Top with:
Sprinkle of the packaged shredded cheese mix
Crumbled bacon (optional)
Green onion chopped (optional)


Directions:

Boil macaroni/pasta til done. Drain.

While pasta is cooking, mix all remaining ingredients (except for toppings) in a sauce pan and melt together.  If you want it thinner add a little more milk.  Heat and mix till all melted and smooth.  Pour pasta into the cheese sauce and mix well.

Top with shredded cheese and crumbled bacon.

Other yummy pasta dishes:
Olive Garden Chicken Scampi
Chicken Spaghetti
Shrimp Scampi Linguini

comfort food, dinner, sides,

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Copycat Olive Garden Chicken Scampi

 

Ingredients

• 1 pound chicken tenders
• 1/2 cup all-purpose flour
• 1/2 cup panko bread crumbs
• 1 cup milk
• 1/2 teaspoon salt
• 1/2 teaspoon black pepper
• 4 tablespoons olive oil - divided use
• 1/2 green bell pepper sliced thin
• 1/2 red bell pepper sliced thin
• 1/2 orange bell pepper sliced thin
• 1/2 medium sized red onion sliced thin
• 1 clove garlic sliced thin
• 1 pound Anegel hair pasta cooked according to package directions
• 1 cup white wine
• 1 cup heavy cream
• 1/4 - 1/2 teaspoon Italian seasonings
• Seasoning salt or Garlic salt

Instructions

Place flour, panko, salt, and pepper into a shallow dish and mix well with a fork. Place milk in a shallow dish. Dredge chicken first in flour/panko, then dip into milk, and then dredge again in the flour/panko. Place breaded chicken on a wrack and allow to rest 10 minutes before cooking. While the chicken is resting, cut peppers, onions, and garlic.

Saute peppers, onions, and garlic in a large heavy bottomed skillet over medium heat with 2 tablespoons of olive oil. Season peppers, onions, and garlic with a light spinkling of salt. Saute until peppers begin to brown. Remove from skillet.

Place remaining 2 tablespoons of olive oil in hot skillet or WOK .   Place chicken in skillet. Cook for 5 to 7 minutes on each side until the chicken has browned on both sides. Add more olive oil as needed. Sprinkle with a pinch of seasoning salt or garlic salt.  Remove chicken from pan.

Deglaze the pan by adding white wine to the pan and add italian seasoning blend. Scrape the bottom with a spoon scrapping the browned bits off the bottom of the pan. Add heavy cream and mix well. Return cooked vegetables to the pan and stir. Simmer for a minute or two. Add cooked pasta to the skillet. Plate the pasta and sauce, placing a few pieces of cooked chicken with each plate.

Serve with Cheesy Garlic Bread.

  

  

 

 

Recipe adapted and changed from Copykat.com

chicken, comfort food, copy cat, dinner, italian, pasta,

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Tater Tot Casserole

from what i hear, this is an oldy but a goody.  this is my first time making it.  i added and changed a couple things from the recipe i saw.  Its easy, i can say that much.  i've heard it called both Tater Tot Casserole and White Trash Casserole.  you can call it whatever you want. lol

Ingredients:

1 lb. ground beef 

1/2 packet of  Lipton Onion Recipe Soup & Dip Mix  (optional)

1 onion, chopped
1 can condensed cream of mushroom soup
1 can corn, drained
Shredded cheese (you choose the kind, i used sharp cheddar)
Tater Tots
Salt & Pepper to taste

Directions:

1. Preheat oven to 350 degrees. Brown beef and onion together then drain. (season up that beef so its not bland..unless you like bland.. i used Onion soup mix, but you can use season salt or taco seasoning, etc)

2. Spread beef mixture in bottom of a casserole dish. Layer soup, corn, cheese, and tater tots.You can add some cheese on top of the tots too if you want.

3. Bake for 45 minutes to an hour, until tater tots are golden brown.

tator tots, cream of mushroom soup, corn, onion, Lipton Onion Soup mix (optional)

brown your beef and onion.  Sprinkle on Lipton onion soup mix.

beef as the bottom layer.  I sprinkled a little seasoning salt on this layer.

then cream of mushroom soup and corn.  I sprinkled salt and pepper on the corn layer.

a nice layer of cheese

assemble tater tots as the top layer.  I added a little more salt and pepper on top. Cook on 350 for about 50 minutes or until tots are done/browned.

beef, casserole, comfort food, dinner,

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Chicken Spaghetti

So good!  I didnt take pictures last time I made it. 


pictures coming soon !

Ingredients

• 2 cups Cooked Chicken
• 3 cups Dry Spaghetti, Broken Into Two Inch Pieces
• 2 cans Cream Of Mushroom Soup
• 2 cups Grated Sharp Cheddar Cheese
• 1/4 cup Finely Diced Onion
• 1 jar (4 Ounce) Diced Pimentos, Drained  (optional, but makes it pretty)
• 2 cups Reserved Chicken Broth From Pot
• 1 teaspoon Johnny's Seasoning Salt (or Lawry's or other seasoning salt)
• 1/8 teaspoon (to 1/4 Teaspoon) Cayenne Pepper
• Salt And Pepper, to taste
• 1 cup Additional Grated Sharp Cheddar Cheese

Preparation Instructions

Cook 1 cut up fryer and pick out the meat to make two cups. Cook spaghetti in same chicken broth until al dente. Do not overcook. When spaghetti is cooked, combine with remaining ingredients except additional 1 cup sharp cheddar.

Place mixture in casserole pan and top with remaining sharp cheddar. Cover and freeze up to six months, cover and refrigerate up to two days, or bake immediately: 350 degrees for 45 minutes until bubbly. (If the cheese on top starts to get too cooked, cover with foil).

Recipe adapted from The Pioneer Woman - Recipe changed/modified by Mrs. Scales.

comfort food, dinner, italian, pasta,

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Crock Pot Cream Cheese Chicken Chili

My husband requests this a couple times a month.  I sent him to work with some for his co-worker to try (coworker asked for it, lol) and he loved it as well.. he demanded I give him the recipe.  So I did.    Its a tiny bit on the spicy side so if you don't like that sort of thing just reduce the chili powder a little.

_______________________________________________
Crock-Pot Cream Cheese Chicken Chili

2 chicken breasts, still frozen
1 can Rotel tomatoes
1 can corn kernels, do not drain
1 can black beans, drained and rinsed
1 pkg. Ranch dressing mix (powdered stuff)
1 T cumin
1 t chili powder
1 t onion powder
1 - 8-oz pkg. cream cheese
_________
Put the chicken in the crock pot.
Top with the tomatoes, corn,
the drained and rinsed beans,
ranch dressing, cumin, onion and chili powders,
stir to combine then top with the cream cheese.
Cook on low for 6-8 hours, stirring one or twice
 to blend in the cheese.
Shred the chicken into large pieces
and serve over rice or as a dip with tortilla scoops.

___________________________________

yum!

 

 

chicken, comfort food, crock pot, dinner,

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